Milk Chocolate Pie
Yield
servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
milk chocolate
|
|
| ¼ | cup |
milk
|
|
| 2 | tablespoons |
sugar
|
|
| 3 | ounces |
cream cheese
softened |
|
| 8 | ounces |
whipped topping, prepared
thawed |
|
| 1 | each |
graham cracker pie crust
or chocolate, prepared |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
milk chocolate
|
|
| 59 | ml |
milk
|
|
| 3E+1 | ml |
sugar
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 1 | each |
graham cracker pie crust
or chocolate, prepared |
*
|
Directions
Heat chocolate and 2 tablespoons milk in saucepan over low heat, stirring until melted.
Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.
Fold chocolate mixture into whipped topping, in a bowl, blend until smooth.
Spoon into crust and freeze for about four hours.
Store in freezer.
